Veal schnitzel or Wiener schnitzel as it is known in Europe is
a classic dish.
The veal is given a light crumb coating, then oven
baked.
INGREDIENTS (Serves 4)
1 Cup Fresh Breadcrumbs
1 Cup Packet Breadcrumbs
Zest of 1 Lemon
1 Cup Fresh Breadcrumbs
1 Cup Packet Breadcrumbs
Zest of 1 Lemon
1 Tbsp Lemon Thyme (optional)
8
(100g each) Veal Leg Steaks
3/4 Cup Plain Flour
2 Eggs, lightly beaten
Oil Spray
3 Garlic Cloves, minced
2 Cup Passata
10 Button Mushrooms, finely chopped
1 Onion, finely chopped
50g Baby Spinach, finely chopped
400g Spaghetti
3/4 Cup Plain Flour
2 Eggs, lightly beaten
Oil Spray
3 Garlic Cloves, minced
2 Cup Passata
10 Button Mushrooms, finely chopped
1 Onion, finely chopped
50g Baby Spinach, finely chopped
400g Spaghetti
METHOD
Place veal between 2 sheets of plastic wrap. Using a meat mallet, pound until
5mm thick.
Place flour and salt and pepper in one shallow bowl. Place the lightly beaten egg in another shallow bowl.
Place flour and salt and pepper in one shallow bowl. Place the lightly beaten egg in another shallow bowl.
Mix together
the two types of breadcrumbs, lemon zest, and lemon thyme; place mixture in a third shallow
bowl.
Lightly coat veal in flour, shaking off excess. Dip in egg mixture then breadcrumbs, pressing crumbs on with fingertips to secure. Place schnitzels on a plate. Refrigerate for 30 minutes.
Place the veal pieces on a lined oven tray. Spray lightly with spray. Bake for 7 to 10 minutes.
Turn and bake for a further 7 to 10 minutes or until light golden.
For the Spaghetti:
Cook spaghetti in a large pot of boiling salted water over high heat for 8-10 minutes or until al dente. Drain the pasta, keep warm until ready to serve.
Meanwhile for the sauce, spray a frying pan with oil spray, place over a medium heat.
Add garlic and onion and cook for 3 minute. Add mushrooms and spinach and cook for a further 4 minutes.
Add the Passata, mix the sauce until well combined and allow the sauce to simmer for 7 minutes.
To Serve:
Divide the pasta between shallow serving bowls. Spoon 3 to 4 tablespoons of sauce over the pasta.
(You can mix the sauce thru the pasta if you choose)
Cut the veal schnitzel in half and place on top of the pasta and sauce.
Serve immediately.
Lightly coat veal in flour, shaking off excess. Dip in egg mixture then breadcrumbs, pressing crumbs on with fingertips to secure. Place schnitzels on a plate. Refrigerate for 30 minutes.
Place the veal pieces on a lined oven tray. Spray lightly with spray. Bake for 7 to 10 minutes.
Turn and bake for a further 7 to 10 minutes or until light golden.
For the Spaghetti:
Cook spaghetti in a large pot of boiling salted water over high heat for 8-10 minutes or until al dente. Drain the pasta, keep warm until ready to serve.
Meanwhile for the sauce, spray a frying pan with oil spray, place over a medium heat.
Add garlic and onion and cook for 3 minute. Add mushrooms and spinach and cook for a further 4 minutes.
Add the Passata, mix the sauce until well combined and allow the sauce to simmer for 7 minutes.
To Serve:
Divide the pasta between shallow serving bowls. Spoon 3 to 4 tablespoons of sauce over the pasta.
(You can mix the sauce thru the pasta if you choose)
Cut the veal schnitzel in half and place on top of the pasta and sauce.
Serve immediately.
The link to the little people's Veal Schnitzel and Spahetti Recipe:
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